Clean Cranberry Chocolate Orange Pie – GF/DF, refined sugar free

Happy New Year! Here’s a recipe from some of my (post) holiday baking. Due to scheduling conflicts my family had a post-Christmas Christmas this year, and this is what I made for dessert! This delicious pie is sweet, tart, and chocolatey — the perfect treat to indulge in without feeling too indulgent.

Clean Cranberry Chocolate Orange Pie - GF/DF, no refined sugar // Naturally Lindsey

There is absolutely NO refined sugar in this recipe, and no added sugar whatsoever in the fudgy chocolate layer! Pretty impressive, huh? This high-protein treat uses unflavored grass-fed gelatin in each layer, which helps things thicken up and stick together where more sugar or cream would typically be added. So if you’re still celebrating with loved ones into the New Year, try this treat as a nutritious alternative!

Clean Cranberry Chocolate Orange Pie - GF/DF, no refined sugar // Naturally Lindsey

This recipe is:

Fresh Cranberry Cake: Dairy-free, Easy Gluten-free Option

The Kitchn, though more of a “traditional” recipe site (full gluten, dairy, etc.) is one of my favorites for recipe and cooking design inspiration, and one of my favorite tools in my never-ending quest for delicious GFDF recipe ideas. This recipe was inspired by Faith’s own Cranberry Cake recipe, which can be found here. The flavor of the fresh cranberries really pop against the sweet crumb of the cake. I’ve made this cake twice now, once using spelt flour (not gluten-free, but lower in gluten than traditional flour for those that can tolerate it) and coconut sugar, which yields a slightly darker cake, and once using Jules Gluten Free All Purpose Flour and organic cane sugar. Both turned out deliciously, so whichever flour or sugar suits your dietary needs is the one I suggest you use! To make the bread dairy-free, I used Earth Balance Soy-Free Buttery Spread.

Fresh Cranberry Cake - DF with easy GF option // Naturally Lindsey

Fresh Cranberry Cake - DF with easy GF option // Naturally Lindsey

Though the original recipe says it yields 10-12 cups, I’ve found it makes about 8-9, so keep that in mind when you select your choice of pans. Though titled a cake, I feel this is more of a sweetly flavored bread as it’s slightly denser than a cake. Whatever you decide to call it, I’m sure you’ll enjoy it!

Fresh Cranberry Cake - DF with easy GF option // Naturally Lindsey

This recipe is:
• Gluten-free (with GF flour option)
• Dairy-free
• Casein-free
• Soy-free

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Paleo Cranberry Kale Turkey Meatballs with Garlic Cranberry Dipping Sauce

Light and healthy meatballs meet a tangy garlicky dipping sauce with Thanksgiving flair… Actually, before I dive into this can we talk about the word garlicky real quick? At first you’re like, “hey, K, what are you doing in there?” And while it may seem gratuitous at first, you then realize garlicy would be decidedly less appetizing. But I digress…

Paleo Cranberry Kale Turkey Meatballs // Naturally Lindsey

The month of November marks the true start of the holiday season: Christmas displays in the store, holiday music on the radio, and Black Friday commercials out the wazoo. But with the craziness comes something else – holiday parties! I absolutely love parties, but unfortunately no one entertains like they used to (Mad Men, anyone?). I grew up with a mother who hosted Bunco, Pampered Chef parties, jewelry parties, fabulous themed birthday parties for me and my siblings, etc. Seriously, she went all out! Though my 4th story studio doesn’t quite afford me the opportunity to entertain, I am fortunate enough to have a dear friend with a lovely house who shares the same love of entertaining. This past weekend she hosted the first party of the season, so naturally I had to do my part and provide a yummy appetizer for the hors d’oeuvre potluck!

Paleo Cranberry Kale Turkey Meatballs // Naturally Lindsey

Paleo Cranberry Kale Turkey Meatballs // Naturally Lindsey

My mother (coming full circle here!) introduced me to this recipe from Fresh4Five last holiday season and we could not believe how delicious it was, so I just had to make it again! However, I’m never one to leave a recipe alone nor do I like to go out of my way (or budget) just to find certain ingredients, so I substituted some fresh sage I had on hand for some of the dried herbs, and I put my own Thanksgiving-themed twist on the on the molasses sauce. Really, I should have just called these “Thanksgiving on a stick” even though they really, really should be enjoyed year-round.

Paleo Cranberry Kale Turkey Meatballs // Naturally Lindsey

I doubled this recipe with much success for the party – and it’s a good thing I did, because there were only 6 meatballs left at the end of the night! And just today I made another double batch for a beloved co-worker’s surprise baby shower potluck – they disappeared quickly. Whether made for dinner, a snack, or an appetizer, I think this it’s safe to say this recipe is a keeper :)

This recipe is:
• Gluten-free
• Dairy-free
• Soy-free
• Refined sugar free
• Nut-free
• Paleo

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Homemade Cranberry Molasses

Homemade Cranberry Molasses // Naturally Lindsey

I have two words for this recipe: easy peasy. Nope I lied, four more: Sticky, sweet, tangy, and delicious. This recipe was inspired by Fresh4Five’s Homemade Pomegranate Molasses. The pomegranate version, while very good, is also very expensive with the cost of pomegranate juice, so I decided to give it my own twist. Though originally made as part of the recipe for Paleo Cranberry Kale Turkey Meatballs with Garlic Cranberry Dipping Sauce, the molasses itself can be enjoyed as a topping for a range of items: drizzle it over some coconut milk ice cream, use it as a glaze for meat, or mix it with equal parts olive or coconut oil to create a delicious dressing. The original recipe yields 3 cups but I find this to be a little too much, so I halved it. It does take some time for the molasses to form, but I promise it will be worth it!

This recipe is:
• Gluten-free
• Dairy-free
• Soy-free
• Nut-free
• Paleo

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Clean Vegan Chocolate Cranberry Protein Bars – Gluten & Dairy-Free!

I am constantly on a mission to get enough protein and, often times, enough calories – especially on days I work out. You have to get the right fuel to get the best results! However, it’s very challenging to find a natural nutrition bar that’s gluten- and dairy-free and also has a high protein ratio. It seems that either it’s whey protein, low quality soy protein isolate, or it’s a straight up “nutrition bar” with next to no protein at all! I’ve seen many a bar that contains something like 9 grams of protein with 45 carbs and 350 calories. That’s a little too steep for me, especially considering most of the GFDF/Vegan options cost upwards of $2.50 per bar which adds up quickly!

In order to obtain a high enough protein ratio, this recipe requires you to use a clean plant-based protein powder, so be sure to choose an all-natural kind that tastes good! In addition to being high in protein, these bars are also packed full of antioxidants thanks to the addition of dried cranberries and organic raw cacao powder, a superfood! The recipe also has no added sugar (besides that in the cranberries). Woohoo!

proteinbars

Gluten-Free Dairy-Free Chocolate Cranberry Protein Bars

• 2 cups gluten-free rolled oats
• 2 cups unsweetened coconut or other non-dairy milk, divided
• 6 scoops best-quality plant-based protein powder (I used vanilla flavored)
• 1/2 cup shredded coconut
• 1/4 cup organic raw cacao powder
• 5 tablespoons creamy almond butter
• 2 teaspoons pure vanilla extract
• 3 tablespoon golden flaxseed meal soaked in 1/2 cup water
• 1/4 cup organic whole dried cranberries, chopped

1. In a large bowl, mix 1 cup nut milk with the rolled oats. Let sit for 5-10 minutes, stirring occasionally until there’s no extra milk in the bottom of the bowl.
2.  Add in protein powder, shredded coconut, and cacao powder. Mix thoroughly, using a fork to blend out any lumps that form.
3. Add almond butter, stirring until thoroughly coated.
4. Add in 1 cup nut milk plus flaxseed/water mixture, combining all ingredients until wet. Mix in cranberries until evenly distributed.
6. Line a 13×9 pan with foil or parchment. Pour in protein bar “dough” evenly into the pan. Cover with saran wrap and press into the pan until level. Place in the refrigerator for 30-60 minutes. Once chilled slice into 14 bars, wrapping each one with saran wrap for an easy grab-and-go snack to take with you throughout your week!

Since macros are such an important factor in any nutrition bar, I’ve broken this recipe out for you: 180 calories, 8g fat, 14g carbs, 3g fiber, 3g sugar, 15g protein. Please note this will change based on the macros of your protein powder and other ingredients used!

Do you incorporate protein bars into your daily intake? What do you normally look for in a protein bar?